Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • Couple dashes of Tabasco
  • ¾ cup freshly grated Parmigiano-Reggiano
  • ¼ cup freshly grated Parmigiano-Reggiano
  • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
  • Kosher salt and freshly ground black pepper
  • ¼ tsp. Worcestershire sauce
  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • + 10 more ingredients
    • 1/8 tsp. crushed red pepper flakes
    • 2 Tbs. mascarpone (or cream cheese)
    • 2 cups thinly sliced leftover roast chicken
    • 2 tsp. Dijon mustard
    • 1 lemon
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
    • ½ cup extra-virgin olive oil
    • 1 tsp. chopped fresh thyme
    • 2 Tbs. extra-virgin olive oil
    • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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